Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1-2 tablespoons green curry paste

  3. 6 cups (1 1/2L) salt-reduced chicken stock

  4. 250g butternut pumpkin, peeled, seeded and cut into thin wedges

  5. 2 large chicken breast fillets, trimmed and thinly sliced

  6. 1 bunch broccolini, trimmed and roughly chopped

  7. 300ml light coconut cream

  8. 2 teaspoons fish sauce

  9. 1 teaspoon lime juice

  10. 2 tablespoons small basil leaves

  11. 2 tablespoons coriander leaves

Instructions Jump to Ingredients ↑

  1. Heat a large saucepan over medium-low heat. Add the curry paste and stir-fry for 30 seconds or until fragrant. Add the chicken stock and bring to a simmer.

  2. Add the pumpkin and cook for 4 minutes or until just tender. Add the chicken, broccolini and coconut cream. Cook, stirring regularly, for 4 minutes or until the chicken is cooked through and the broccolini and pumpkin are tender. Stir through the fish sauce and lime juice and cook for a further minute.

  3. Divide between serving bowls and sprinkle with basil and coriander leaves. Serve with lime wedges if desired.


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